Croutons (à l'Artois)
From Cassell's dictionary of cookery, 1892
Serves 4
Time: five minutes to fry the croutons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 429. The excerpt below is the record exactly as published.
Croutons (a I'Artois). — Fry some croutons {sec the preceding recii:)e). Pour over them a jjuree of young peas (sec Peas, Puree of), thinned with a little stock, and seasoned with salt
Cook this with the app: pantry check, scaling, and the assistant.